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A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.
Ingredients
- 1 cup kasha (toasted buckwheat groats)
- 1 tablespoon olive oil
- 2 onions, peeled and chopped
- 1 clove garlic, minced, or to taste
- 1 cucumber, peeled and diced
- ¾ cup chopped fresh parsley
- 6 tablespoons chopped fresh mint
- 1 lemon, juiced
- 1 pinch dried mixed herbs
Directions
Step 1
Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
Step 2
Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
Step 3
Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium17mg | 1% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber7g | 25% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C32mg | 159% |
| Calcium66mg | 5% |
| Iron2mg | 13% |
| Potassium459mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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